This easy recipe can be made any night of the week in a short period of time. I like to add ground, poached chicken to mine for extra body. And if you really want to make a meal out of it, you can add pastina or cheese filled tortellini.
6-8 cups of chicken stock (or store bought low sodium broth)
1 boneless skinless chicken breast
1/2 cup grated Parmigiano reggiano cheese
1 whole egg
1 Tbsp dry bread crumbs
1 Tbsp chopped fresh basil leaves
Salt and Pepper- to taste
* Pastina or tortellini optional*
Poach breast for 10 minutes and remove.
Place poached breast in a food processor and pulse until it resembles wet bread crumbs.
Add ground chicken back to broth and continue to simmer.
Beat together until a paste forms.
It will quickly become firm and begin to float.
Do not boil soup or egg drops will break up.